Cake Balls

While staring at my daughter’s pile of half-eaten bags of little muffins, I had a genius idea. Why not make cake balls out of them? – thereby, cutting out the need to bake a cake first!

I tried it out right away and they came out perfectly the first time. No baking a cake required – I just crumbled the little muffins right into a bowl!

Mixing, or should I say mushing, in the frosting was a lot of fun.

I was able to make 18 little muffin cake balls, ready to go in the freezer before dipping.

I used a Wilton chocolate melting pot to make dipping easier. It keeps the chocolate at a perfect low, but warm temperature for velvety smoothness. You can dip all of your balls without the chocolate hardening and having to reheat it.

When I took my first bite – yum! – exactly what I was hoping for. Chewy, dense, chocolatey and sweet.

Chocolate Chip Little Muffin Cake Balls

Ingredients

20 mini chocolate chip muffins (5 packages)

8 oz chocolate frosting (1/2 of a 16 oz container)

4 oz semi-sweet baking chocolate

1 ts coconut oil

Directions

1. Crumble all of the mini muffins in a bowl. Blend in half of a 16 oz container of chocolate frosting. Form the mixture into small balls, about 1 inch in diameter. Place the balls in the freezer for at least 1 hour.

2. Shortly before removing the balls from the freezer, melt 4 oz of semi-sweet baking chocolate with 1 ts of coconut oil in 30 second increments in the microwave. Stir the chocolate after each 30 seconds until smooth and fully melted. (I used a Wilton chocolate melting pot for this step, placing the chocolate and coconut oil on high until melted,then reducing to low.)

3. Remove cake balls from the freezer. Lay out a sheet of wax paper. Dip and roll each cake ball in the melted chocolate until completely covered. Place on waxed paper to set. Once partially set, place the muffin cake balls in the fridge to set completely. Store in the fridge in an airtight container.